A tart-sweet citrus-and-mustard dressing brings out the best in this fresh and tasty low-calorie fruit and vegetable side dish.”
- 8 ounces fresh asparagus
- 2 tablespoons orange juice
- 2 teaspoons olive oil
- ½ teaspoon Dijon mustard
- ⅛ teaspoon salt
- Dash ground pepper
- 1 medium orange, peeled and sectioned
- 1Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut stems into 2-inch-long pieces. Cook asparagus in a small amount of boiling water in a covered small saucepan for 1 minute; drain. Cool immediately in a bowl of ice water. Drain on paper towels.
- 2For dressing, whisk together orange juice, olive oil, mustard, salt, and pepper in a medium bowl. Add asparagus and orange sections; stir gently to coat. Serve immediately.